"Seedai" is a popular South Indian Snack that resembles pebbles. Seedai is synonymous with 'Krishna Jayanthi/Janmashtami' celebrations . The glutenfree savoury fried snack just melts in the mouth. There are so many different varieties of seedai and this recipe 'Seepu Seedai' is a chettinadu recipe where the seedai dough is made using freshly extracted coconut milk.
Special Seepu Seedai press is used to shape the seedai. 'Seepu' in Tamil language means ' comb'. As the seedai have comb -like line impressions on them, it is called 'Seepu Seedai'. If you do not have a Seepu Seedai press you can try shaping them using your finger and giving the line impressions on them using a fork. Tastes delicious !!
Seepu Seedai | Savoury Snack from Chettinad :
Preparation time : 30 minutes
Cooking Time : 45 minutes
Serves : 4-6
Storage : Stays good for 4-5 days when stored in an odour free, clean, dry air tight container
Special Equipment/ Vessel : Sieve, Seepu Seedai Press, Iron Kadai
1 cup = 250 ml cup
1 cup rice flour ( store bought)
1 tablespoon husked black gram flour/ urad dal flour
2 teaspoons unsalted butter
1/2 cup coconut milk ( thick milk extracted from fresh coconut)
salt to taste
oil to fry
1. Sift the rice flour twice.
2. Sift the urad dal flour twice.
3. Mix the two flours , add salt and sift again.
4. In a medium size bowl, add the sifted flours, butter, coconut milk and knead to make a smooth and crack free dough , adding little water if required.
5. Cover with a damp cloth and let it rest for 15 minutes.
6. If you have a seepu seedai press, then grease the press , fill it with the dough .
7. In a greased butter paper, make long strips and cut them into 7 cm strips and join their ends to make cylindrical shapes.
Alternatively, if you do not have a seepu seedai press:
Take a small portion of the dough, and press it around your greased index finger , without cover the top .
Gently press a fork to give line impressions on the seedai.
Remove the shaped dough from your finger carefully and place it vertically on a dry kitchen towel or butter paper.
Shape the remaining dough similarly.
8. Heat oil for frying the seedai.
9. Once the oil is hot, fry the seedai over low/ medium flame, till they are uniformly fried.
10. Drain them in a tissue.
11. Once cooled, store them in an air tight container.
Your Chettinad special homemade Seepu Seedai is ready.
Chef Tips and Tricks:
1. To prepare the urad dal flour, dry roast 1/2 cup of urad dal in a kadai or pan till they turn lightly red/brown . Allow it to cool completely, grind them to a fine powder.
2. If preparing rice flour at home, soak the raw rice for 1 hour, drain and spread the rice in a kitchen towel for 30 minutes.
3. Grind them to a fine powder and lightly roast them in a kadai till the extra moisture is absorbed.
4. Use store bought rice flour as is.
5. Check the temperature of oil before you start frying the seedai by dropping a small piece. If it instantly sizzles, your oil is ready.
6. While shaping the seedai, keep the remaining dough covered with moist cloth to prevent the dough from drying.
7. You can grease your hands while rolling the seedai.
8. Do not over heat the oil as the thattai may not be cooked properly and will brown faster.
For more such delicious recipes , click here.
Happy Cooking !